recipes Archives - Community Food Co-op

A Guide to Fall Apples

More apples are grown in Washington than any other state, so it's no surprise that we are overflowing with fresh local apples throughout fall. Picking the perfect apple can be overwhelming with so many options, with new varieties coming almost weekly. Use this guide to help you choose your new favorite, and learn which apple is best for what.

Ready to dive in? Check out numerous creative apple recipes from our Co-op friends.

Ambrosia

Discovered by chance in the 1990s, this apple has been carefully cultivated by a single producer until very recently. Its moderate crispness, mild tartness, and honeyed floral flavors make this one a staff favorite.

Best uses: truly all-purpose, great for eating out of hand, slow oxidation makes it ideal for slices in a lunch or on a salad, it holds its shape well for baking, and presses nicely into a honeyed floral juice.

Cosmic Crisp

Originally bred as a long lasting and late season Honeycrisp, Cosmic Crisps have only been available commercially since 2019, and are only grown in the state of Washington. Crispy, with well balanced sweet and tart flavors.

Best uses: Best eaten out of hand, but bakes well too.

Fuji

The Fuji, named for its hometown of Fujisaki, Japan, is world famous for its sweetness. A lovely light rose or a rich crimson, Fujis always have a pretty pink flush. Ultra sweet, flavor forward, refreshingly juicy.

Best uses: not a standout in any specific arena, but its versatility makes it a welcome addition to snacks, salads, pies, ciders, and whatever else you've got planned.

Gala

Galas are a popular choice, and can be found anywhere. Holds mildly sweet flavors with hints of vanilla. For a mellow, easy-eating apple, you’re in the right spot.

Best uses: great for dipping, as part of a snack spread, tossed with salad. Better fresh than baked

Granny Smith

The quintessential tart apple. Beyond the iconic light-green skin of this apple awaits a lemon-like acidity with just enough sweetness to satisfy. Discovered by none other than Granny Smith on her farm in Australia.

Best uses: all-purpose, when you want an extra tart apple flavor. Bakes exceptionally well in pies, and is what we use for our caramel apple pies

Honeycrisp

Crisp and famously sweet—the name really says it all. This popular, versatile apple can satisfy most anyone. The best Honeycrisp apples are yellow with a red blush covering the whole fruit. Look for them earlier in the season.

Best uses: Best eaten out of hand or pressed into juice or cider

Pink Lady

Notably pink in color, this apple's acidity and sugar give it an initially tart flavor, which develops nicely into a sweet and floral finish. The acidity also provides a refreshingly bright "fizzy" sensation on the palate, leaving a lingering floral aftertaste.

Best uses: Popularly eaten out of hand, for its effervescence, but also holds its shape exceptionally well when baking. Also great in savory recipes

Tsugaru

This apple is named for its origin, Tsugaru, a farming community in northern Japan. They have a firm skin and ultra-sweet flavor.

Best uses: best eaten out of hand or sliced, to showcase its sweet flavors

Heirloom Varieties

Looking for more apples to try? The Co-op also stocks a wide array of heirloom apples from OPMA, a small farmers co-op in Okanogan County. Many of these varieties have been around for over a century, and have been carefully cultivated to last long into the future.

Ida Red

A recent study found that the Ida Red packs more antioxidants than nearly any other variety out there! Originally cultivated in Idaho in the 1930s, the Ida Red is both sweetly tart and juicy, great for eating out of hand. Or cook it down with the skin on to make a stunning pink applesauce.

King David

Small to medium sized, King Davids are an old cultivar, discovered in the late 1800s. Their flavor is sweet and tart, with notes of wine. Cook down to really bring out the wine flavors.

Spartan

Spartans were developed in the 1930s in British Columbia as a premiere cooking apple. They hold their shape well under heat and add nuanced flavors to both sweet and savory dishes.

Wagener

One of the oldest varieties you'll find, the Wagener was first grown in 1791 in New York, and was one of the most popular of its time. Very crisp and sweet-tart. Generally eaten out of hand or cooked into applesauce.

A Visit To Tortillas Con Madre

We had the chance to celebrate Cinco de Mayo early this year by visiting one of our favorite locally-owned businesses: Tortillas Con Madre!

Just a few years ago, the Community Food Co-op was Lupita Nava's first vendor. After spending many years working for the school district in Lynden, Lupita decided it was time for a change. In 2017, with the encouragement of her family, Lupita created a very small tortilla factory out of her garage in Lynden, Washington.

She took a sample of her product and visited Co-op Grocery Category Manager, Michael Elkins. After trying the tortillas for himself, Michael told Lupita that whenever she had the capacity to sell to the Co-op, we'd welcome her—and her excellent tortillas—gladly.

Now, not only do we sell Tortillas Con Madre tortillas on our shelves, but we exclusively use Tortillas Con Madre in our deli. We're proud to say that your wraps and burritos are made with organic tortillas from a local Mexican-owned, female-owned business.

Although Tortillas Con Madre's reach has extended far beyond Co-op doors, we're glad to say the Co-op will always be home to Lupita.

reusable mesh grocery sack full of local grocery products Tortillas Con Madre Pangea ferments salsa mama

Make Black Bean Quesadillas using local ingredients:

1 pack Tortillas Con Madre tortillas
1 block Greenbank Farms cheddar
1 jar Pangea Ferments jalapeños
16oz can of Field Day organic black beans
2 tbsp Steensma Creamery plain skyr (in place of sour cream)
Optional: Limes, avocado or additional veggies as you see fit.

Five Ways To Use Baked Feta

If you've relegated salty, tangy feta to Greek salads and falafel wraps only, it's time to think again. Baking feta changes the flavor and texture of the cheese to bring fourth an entirely new culinary experience—and we can't say enough good things about it. For absolutely drool-worthy baked feta dishes you're going to want to indulge in ASAP, check out the recipes below.

Baked Feta with Cherry Tomatoes

This dish earns points for many reasons: It's easy and requires few dishes, but looks and tastes like something totally elegant. Once out of the oven, top with fresh basil and serve immediately with hearty toasted bread and you've got an impressive hors d'oeuvre or a main dish ideal for an intimate dinner.

baked feta cheese with cherry tomatoes and fresh basil

a block of baked feta cheese drizzled with honey and garnished with fresh thyme

Herby Honey-Baked Feta

If you like things on the sweeter side (and who doesn't?), this Honey-Baked Feta will be right up your alley. The honey pairs excellently with salty, creamy feta. Finish it up with your choice of fresh herbs. We love za'taar, thyme and/or lavender. Pro tip for this one: Using good, high-quality olive oil, honey, and feta will be game-changing here. Since this dish is only three ingredients, all of them need to shine!

Baked Feta with Olives and Lemons

This dish celebrates all of the bright, sun-drenched flavors of the Mediterranean. You should use whole olives with pits intact here, and generous amounts of extra virgin olive oil. Roasting mellows the flavor of each ingredient and melds them together seamlessly. What you get at the end is totally unique. Fresh herbs go a long way here! Rosemary is a must.

baked feta with roasted olives and lemons, served with crusty bread

The Famous TikTok Pasta

Feeling trendy? Let's just say the famous TikTok pasta is famous for a reason: It's really good. It starts with a pan of roasted grape tomatoes, garlic, and feta cheese. This version calls for fresh spinach and fresh herbs, which bring brightness and balance to this viral meal.

Find the recipe on Cooking Classy's blog.

Baked Feta with Chickpeas, Cumin and Kale

Everything Love and Lemons makes is delicious, and this dish is no exception! Hearty chickpeas and warm, earthy cumin take baked feta from an indulgent appetizer to a balanced main dish. Kale and fresh herbs provided pops of color and added nutrition. It all comes together in one dish, so clean up is a breeze.

skillet with baked feta, tomato, chickpeas and herbs

5 Vegetarian Main Dishes for Thanksgiving

No turkey-eaters at your table? These vegetarian dishes are hearty enough for your Thanksgiving main course. Fall-forward ingredients create the comforting, savory flavors that you crave around the holidays.

Stuffed Acorn Squash

This Stuffed Acorn Squash from Cookie & Kate is easy, healthy, affordable and delicious. You can't beat that!

Mushroom Farro Soup

Move over butternut squash! When you're serving soup as a main course, it needs to have all the hearty, savory elements people expect of a Thanksgiving meal and this Mushroom Farro Soup from Bon Appetit does not disappoint.

Creamy Polenta with Roasted Winter Veggies

This satisfying creamy, cheesy polenta dish from Tara Teaspoon feels indulgent but it's actually relatively healthy. It makes good use of seasonal winter veggies too.

cheesy polenta with roasted root vegetables in a white bowl

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter Sauce

This Sweet Potato Gnocchi with Balsamic-Sage Brown Butter Sauce from Salt & Wind is the kind of rich, over-the-top dish you expect at Thanksgiving. We suggest this recipe for a seasoned cook (or a confident beginner) as it calls for homemade gnocchi.

Butternut Squash Risotto

Risotto makes an awesome Thanksgiving main dish. This Butternut Squash Risotto from Cookie & Kate gets extra points because it's baked! That means no more spending 50 straight minutes stirring a pot—with this recipe you just give it a quick toss at the end.

Ask The Nutritionist: Balanced Snacks for a Happy Kid

healthy snacks arranged on a yellow background

The crazy busy summer living is now behind us as we start up the new school year. In place of last minute camping trips or impromptu bike rides around Galbraith, schedules and routines fill our day. Life is busy but in a different way.

As a dietitian, and as a parent, I know having hearty, nutritious snacks on hand, makes for an easier, smoother day. A balanced snack helps keep blood sugars stable, “hanger” at bay, and therefore a more energetic and happy kiddo.

By choosing snacks that contain a good source of fiber, protein, and fat, you can prevent the blood sugar roller coaster and the dreaded emotions that come along with it.

However, not all snacks are created equal. Snacks that are just naked carbs, like crackers, chips, even a plain piece of fruit, can quickly lead to a blood sugar spike followed by a blood sugar drop, and usually the consequential meltdown. By choosing snacks that contain a good source of fiber, protein, and fat, you can prevent the blood sugar roller coaster and the dreaded emotions that come along with it, keeping you, your kiddo, and everyone else happy.

Here are some good examples:

½ apple (fiber) and cheddar cheese (protein & fat)
Carrots (fiber) and hummus (protein & fat)
Berries (fiber) and yogurt (protein & fat)
½ firm banana (fiber) and peanut butter (protein & fat)
Bell pepper (fiber) and hard-boiled egg (protein & fat)
Cucumber (fiber) and smoked salmon (protein & fat)
Whole grain bread (fiber) and liver pate (protein & fat)

Another good example are my Back to School Power Bites. Not only are they allergen friendly, but they taste like a treat—a little sweet and a little salty. They are rich in fiber, and pack a good punch of protein and fat to help balance blood sugars.

back to school snack bites next to a kids lunch box and backpack

INGREDIENTS

2 firm medium bananas, mashed (~3/4 cup)
3 tablespoons salted nut/seed butter
1 tablespoon honey
1 teaspoon vanilla extract
¼ teaspoon Redmond’s sea salt
2 tablespoons coconut flour
2 tablespoons almond flour
2 tablespoons ground flaxseed
1 teaspoon chia seeds
2 teaspoons baking powder
Optional: mini chocolate chips

DIRECTIONS

Preheat oven to 350 degrees and butter or oil a mini muffin tin. Set aside.

Meanwhile in a medium bowl mash the two bananas and stir in the nut/seed butter, honey, vanilla extract, and salt. Stir until well combined.

In a separate bowl mix together the coconut flour, almond flour, ground flaxseed, chia seeds, and baking powder. Make sure to break apart any lumps. Transfer the dry mixture to the wet mixture and mix with a spoon until well combined. If you want to add chocolate chips stir them in afterwards.

Transfer to the oiled muffin tin and bake for 25 minute or until golden brown and inserted toothpick comes out clean. Allow to cool completely before eating. Store in refrigerator for up to 1 week.

Makes 12 mini muffins. Nutrition per Muffin: 63kcal, 8g carbs, 2g fiber, 2g protein, 3g fat.

Selva Wohlgemuth, meal planning instructor

By Selva Wohlgemuth, Co-op News Contributor

Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women's health. She is an avid outdoorswoman and mother.

Recipes for Strawberry Season!

Strawberry season is sweet but short! Don’t sleep on these local treats while they are in season.

The Co-op offers fresh organic strawberries from a variety of local farms.

Try a few new recipes featuring strawberries this summer.

The Recipes

Peach and Strawberry Bruschetta

Simple and elegant, this mouthwatering appetizer is a cinch to make.

Get the recipe!

Balsamic-Glazed Strawberries

Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert.

Get the recipe!

bowl of balsamic glazed strawberries served with yogurt

Fresh Berry Cream Tartlets

These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.

Get the recipe!

Mixed Berry Crumble

Serve this warm with a scoop of ice cream and you can't miss. Vary the flavors of this classic crumble by changing the balance of berries. Substitute a gluten-free flour blend if you prefer.

Get the recipe!

mixed berry crumbles served in individual ramekins

Ambrosia

Cosmic Crisp

Fuji

Gala

Granny Smith

Honeycrisp

Pink Lady

Tsugaru

Heirloom Varieties

Ida Red

King David

Spartan

Wagener

We had the chance to celebrate Cinco de Mayo early this year by visiting one of our favorite locally-owned businesses: Tortillas Con Madre!

Baked Feta with Cherry Tomatoes

Herby Honey-Baked Feta

Baked Feta with Olives and Lemons

The Famous TikTok Pasta

Baked Feta with Chickpeas, Cumin and Kale

Stuffed Acorn Squash

Mushroom Farro Soup

Creamy Polenta with Roasted Winter Veggies

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter Sauce

Butternut Squash Risotto

Here are some good examples:

INGREDIENTS

DIRECTIONS

By Selva Wohlgemuth, Co-op News Contributor

The Recipes

Peach and Strawberry Bruschetta

Balsamic-Glazed Strawberries

Fresh Berry Cream Tartlets

Mixed Berry Crumble

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